Black Sesame Tofu (v)

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Oh tofu, how much do I love you? I created this savoury tofu to top some vegetable noodles we had on Sunday. The texture was nicely chewy without being rubbery and the taste was deep, savoury and satisfying.

For 4 portions you need

  • 1 396g pack cauldron tofu, drained and pressed for 4-5 hours (I have an awesome tofu press which cost a fortune but honestly it’s BRILLIANT!)
  • 1″ chunk of ginger, finely grated
  • 2 cloves garlic, grated
  • 3 tbsp soya sauce
  • 2 tbsp mirin
  • 2 tbsp white rice vinegar
  • 2 tbsp black sesame seeds
  • 1 tbsp oil
  1. Begin by dicing the tofu into 5mm cubes.
  2. Heat a wok until smoking hot and add the oil. Toss the tofu in the hot oil for about 10 mins until it is lightly browned all over.
  3. Add the rest of the ingredients, aside from the sesame seeds, and cook until the sauce has reduced into a thick sticky glaze that coats the tofu.
  4. Toss through the sesame seeds and serve. It’s equally delicious hot or cold.

 

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